…well there’s nearly sun shine. If you squint enough, you might just be able to see that sliver of blue sky up there between the clouds. Trust me, it’s there; and it’s July, there should be sun, there’s sun some where on the planet.
Anyway, how are you? It’s been a while. Actually, that’s rubbish, it’s been a flipping long time; but that’s life I suppose. It can get in the way, take you to places you never thought you’d go, meet people that you just weren’t expecting to meet, change life in a way you didn’t imagine it could. But that is the wonder of not knowing what tomorrow might bring…
So with that out of the way, it’s time to get down to business, the business of food, because you know, that’s what I’m here for; and to ease me back in gently I was milling around my archived photos and came across some that I hadn’t posted before. I’d written the recipe up, but never shared… weird. Oh well. There’s no time like the present, I suppose. Just excuse the photos this once, I’ll be back up and running with some better ones soon.
Right then, back to that sliver of blue sky you can see. Do you know what it signals? No? Really? What it tells me is that maybe, just maybe, that it’s barbecue season. Dig out the charcoal (Gas…pffft), scrape off last year’s burnt-on offerings, clear the cobwebs out, find the lighter fuel and attempt to set fire to the damn thing. After about the 3rd or 4th attempt, there’ll be a faint glimmer of hope that you might actually have started a fire and you won’t be going hungry that evening. Just let the coals get to the stage when you can cook on them and not just burn everything on the outside, and keep it raw in the middle… hmmmmm nice!
Ermmm… I’ll admit it, I’m a little stuck on what to put next! I told you it’s been a while. So how about I ease myself back into things gently; I’ve a couple of posts coming up and some reviews, so I don’t want to peak too earlier. I’ll get back into the swing of things soon, I’m sure. In the meantime, knock yourself out…
However, before I share the recipe, a little advice from my 20 year old self… don’t drink all the tequila, make sure some of it gets to the chicken, and don’t whatever you do think that slamming a significant number of shots in extremely quick succession is the best thing to do before a night out; you won’t even make it out of the kitchen, let alone the front door!
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- ½ teaspoon Oregano
- Sea Salt
- Ground Black Pepper
- 4 free-range chicken legs
- 1 tablespoon olive oil
- 1 lime, zest and juice
- 1 red chilli, deseeded and finely chopped
- 25ml tequila
- 1 red onion, sliced
- 1 yellow pepper, deseeded and sliced
- 1 sliced courgette, sliced
- Salad leaves
- Soured cream
- Four tortillas
- In a jar, add all the spice mix ingredients, seal and shake until well combined.
- Pull back the chicken leg skin, and rub in the spice mix all over the chicken. Cover back up with the skin, and place in a shallow dish.
- Mix together the olive oil, lime juice and tequila. Pour over the chicken. Sprinkle with the lime zest, sea salt, cracked black pepper and red chilli. Leave to marinate for 2 hours or over night.
- Stoke up your barbecue, get it nice and hot, let the flames die and you're ready to cook. Add your chicken legs and barbecue for 30-40 minutes. If the chicken starts to char, move it to a cooler part of the barbecue. Time will depend on the size of the chicken legs. Remember to turn the chicken every now and then, and to test that the juices run clear when cooked. Don’t be afraid to cook them for longer. Pull the chicken off the leg and shred into small pieces.
- Quickly stir-fry the onion, pepper and courgette for 2-3 minutes.
- Warm the flour tortillas, following the instructions on the pack.
- Pop it in the middle of the table so that everyone can make their own. Grab a tortilla, pop some salad leaves in the middle, spoon over the chicken and stir-fried veggies, a dollop of salsa and sour cream. Roll it up and tuck in.